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Honjozo with a rich character, but also Junmai Kimoto and aged sake, better if served at room temperature, can be served with grilled meat, but also with cured meats and sausages, accentuating any smoky notes, but also giving continuity to the taste umami that release red meats.
Honjozo and Futsushu with a fresh taste, but also Junmai Ginjo, are the sake recommended for white meats.

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